ON THE MENU: CHIPOTLE NOT DOGS

July 7, 2016

Summer has finally (sort of) hit the UK and we’ve got one thing on the brain: BBQs. Just because you’re meat-free, doesn’t mean you need to miss out on all the BBQ fun. These hot dog alternatives packed full of Portobello and brown mushrooms topped with feta and chipotle will go down a treat.

Ingredients

Filling

Five Portobello mushrooms, roughly chopped
A pack of brown mushrooms, thinly sliced
Olive oil



Topping

Handful of chopped coriander
Handful of chopped parsley
½ block of feta cheese (remove to make it vegan)
1 onion
Drizzle of olive oil
Salt and pepper to season

Method

1. Add a splash of olive oil to a wok or frying pan and throw your chopped Portobello mushrooms in to sauté over a medium-high heat.

2. In a bowl, mix together all the ingredients for your topping.

3. Heat up your hotdog buns or whack on the BBQ for a charcoal effect.

4. Scoop the hot mushroom filling into the buns and slap a load of your topping all over. Sprinkle extra coriander and parsley over the top and a generous layer of chipotle sauce.





recipe inspired from The Artful Desperado